Head Pastry Chef

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The Stafford London, a distinguished five-star hotel in the

heart of St James’s, is seeking a creative, passionate and talented Head Pastry

Chef to join our Executive Head Chef and our exceptional culinary team.

Under the strategic guidance of two Michelin-starred chef Michael Caines MBE,

our kitchens reflect a refined approach to British and European cuisine,

blending tradition with innovation.

Located just moments from Green Park, Buckingham Palace, and

the vibrant West End, The Stafford offers an inspiring setting at the very

heart of London’s cultural and culinary scene.

This is a unique opportunity to be part of a dynamic,

forward-thinking culinary environment where excellence, creativity, and guest

experience are at the heart of everything we do. If you’re looking to elevate

your career in one of London’s most iconic luxury hotels—working alongside a

team inspired by one of the UK’s most celebrated chefs—we’d love to hear from

you.

About The Stafford London

Situated just off Piccadilly, in the heart of historic St

James’s, Mayfair, The Stafford London is one of the finest luxury5-star hotels

in the Capital. Alive with English character, it holds 5 AA Red Stars for its

excellence.

The Stafford London is ideally located for West End

theatres, dining, and shopping at Bond Street, Jermyn Street and Regent Street.

Green Park underground & Victoria Station are within walking distance.

Surrounded by art galleries and museums, the property is next to the royal

palaces and parks.

About the role, what will I be doing?

To be totally responsible for the quality and

profitability of all pastry production within the Food & Beverage Operations.

To ensure that standards of both food production

and service are consistently high and that the agreed standards are maintained

and regularly tested and reviewed.

To ensure quality levels are consistently

maintained to the agreed levels, based on the guest feedback, both internally

and externally.

To maximise productivity and minimise poor

labour time.

To minimise waste of man hours through effective

Rostering.

To ensure the Kitchen is always organised to

meet business demands, with particular attention being given to Food Costings

and payroll

To ensure that departmental targets are

communicated effectively to all other team members

To execute any weekly / monthly / seasonal changing

menus as required for the Restaurant.

To encourage the ethos of driving for results

ensuring quality is not compromised with the team

To be responsible for all food related stock

items and to order all food items in accordance with business levels and to

ensure that only agreed suppliers are utilised

To produce, in good time, all dishes to the

agreed specifications and profitability

To motivate the pastry team by being confident,

through your personality being dynamic and positive at all times, leading from

the front.

Promote a positive attitude and display the

ability to ‘make things happen’ to achieve or exceed anticipated results and

encourage the same in the team.

To develop recipe manuals / SOPs as new dishes and

menus are introduced.

To organise and execute regular taste panels

with Kitchen and Restaurant Team to underpin their existing Food and Beverage

knowledge

To carry out training with your own team to

continually improve the skill base of the kitchen brigade.

To recruit and select the pastry team as

required.

To implement and review the effectiveness of all

Food Hygiene Practises and procedures.

Be responsible for daily inspection of the

physical aspects of all kitchen areas, cold rooms and equipment and report any

defects immediately for Maintenance.

To be compliant within the Kitchen with Legal,

Government and Company Policies relating to, Fire, Health and Safety procedures

To be responsible for ensuring all

administrative work is completed in a timely manner

To carry out any reasonable tasks requested by

the Senior Management.

Who are we looking for?

Strong people supervisory and communication

skills

Creative, Innovative, with Flair for Pastry

Michelin Star background preferred

Knowledge of MS office to a good level

Knowledge and working experience with menu

development and writing

Flexible in working hours and shifts

Discreet and able to work with confidential

issues

Calm temperament whilst working under pressure

Excellent leadership, interpersonal and

communication skills

High level of verbal and written English

Experience in training and developing staff

Self-motivated and flexible attitude

Can manage time and deadlines

Our Benefits includes :

days holiday which increases with length of service to a maximum of 33

days

choice of rewards and lifestyle benefits

• Employee

recognition programme

Scheme : £1000 for referring a Chef, £500 for other permanent

position(terms and conditions applies)

free season ticket loan

Food and Beverage discount in our venues

If the role sounds like something you would enjoy doing and

you are excited about our hotel and the team than we would love to get to know

you!

Please apply now, we are looking forward to receiving your

application.

The successful candidate must already have eligibility to work in the UK.

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